Have the salmon sliced very thinly, like smoked salmon. If the fish department will not slice the salmon, have the skin removed and slice the salmon into very thin strips - if you feel you are able to slice the salmon on an angle this would be desirable, but if not, cut straight down.

Whisk the mirin, soy, ginger, and sesame oil together, remove 2 tablespoons and reserve. Pour the remainder of the sauce into a shallow bowl and add the sliced salmon filet, let the fish to marinate for 2 hours in the refrigerator.

Whisk the mirin, soy, ginger, and sesame oil together, remove 2 tablespoons and reserve. Pour the remainder of the sauce into a shallow bowl and add the sliced salmon filet, let the fish to marinate for 2 hours in the refrigerator.

Whisk the mirin, soy, ginger, and sesame oil together, remove 2 tablespoons and reserve. Pour the remainder of the sauce into a shallow bowl and add the sliced salmon filet, let the fish to marinate for 2 hours in the refrigerator.